Strawberry Bundt Cake with Marshmallow Cream Filling
A delightful Bundt cake bursting with sweet strawberry flavors and a creamy marshmallow filling that melts in your mouth, making it perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box strawberry cake mix Use your favorite brand.
- 4 large eggs Ensure they are at room temperature.
- 1.33 cups water Consider using pureed strawberries for added flavor.
- 2/3 cup vegetable oil Can be substituted with other oils.
- 3 oz strawberry Jello Add a unique flavor twist.
Filling Ingredients
- 1 stick unsalted butter, softened Make sure it's at room temperature.
- 7.5 oz marshmallow fluff For a creamy consistency.
- 3 cups powdered sugar Sift for a smoother filling.
- 1 tsp vanilla extract Enhances the overall flavor.
- 4 tbsp heavy whipping cream Add gradually for desired consistency.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Coat the Bundt cake pan with non-stick spray.
- In a large mixing bowl, combine the strawberry cake mix, eggs, water, vegetable oil, and strawberry Jello. Stir until smooth.
Baking
- Pour the batter into the prepared Bundt pan and bake for 35-40 minutes.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
Cream Filling Preparation
- In a large bowl, cream the softened butter until light and fluffy.
- Add the marshmallow fluff, powdered sugar, and vanilla extract. Mix until well combined.
- Gradually add heavy whipping cream, stirring gently until creamy.
Assembling the Cake
- Scoop out 8-10 holes from the bottom of the cooled Bundt cake.
- Fill a piping bag with the marshmallow cream filling and pipe it into each hole.
- Dust the top with powdered sugar before serving.
Notes
For best results, use ingredients at room temperature and do not overmix the batter. Feel free to experiment with flavor variations such as mixed berry or chocolate ganache toppings.